pairing wine with pizza and then meowing about it.

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behold, the manifestation of my love of pizza and wine, a means of excusing any and all indulgences for the education and entertainment of nobody since nobody reads this stuff anyway. just look at the pretty pictures and leave a nice comment. thank you

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On the northern end of the 30th Street beer crawl lineup sits Blind Lady Ale House where pizza and brews are served in an indoor beer garden fashion with small jovial crowds lining long tables. Beer is the ultimate fail-safe pizza pairing, making this environment perfect for fostering a pizza eating culture. With Kimmy Schmidt waiting to entertain my pizza-eating face, I opt out of beer and slink back to my Netflix cave, a Spicy Salami pie in hand, to find a wine to pair.

The pizza is a simple but aromatic wonderland topped with Balistreri salami, fontina and pecorino romano cheeses, and a light tomato sauce. Leading the topping parade, the salami is crafted by San Diego native Pete Balistreri, a Sicilian-American quick to gain a following for his recent venture in artisanal charcuterie. Dense with savory elements, the salami contributes the bulk of the seasoning with classic flavors of chili flakes and fennel.

The main source of spice comes from the side of calabrese chili oil, which allows for adjustment according to personal preference. The chili oil offers mild peppery heat and a satisfyingly slick texture, finding a comfortable home amongst the salty toppings and juicy tomato sauce. If hotter, the spice would threaten to zap a wine’s more delicate fruit aromas, making a sweeter or less alcoholic pairing more appropriate. Bold, inky and certainly no pushover, wine made from the thick-skinned Aglianico are weighty and capable handling a livelier set of flavors. The red Italian varietal makes the whole of this pizza’s pairing, 2008 Terredora di Paolo, Taurasi DOCG, Fatica Contadina.

Smooth, finely-grained tannins enrich the wine’s already full body, allowing the wine to match each bite in personality and gumption. The moderately high acidity keeps the oil and cheese from overpowering the palate while aromas of blackberry, plum skin, fresh leather and tar provide a layer of contrasting flavors and complexity. Overshadowed by more northern Italian players of Nebbiolo and Sangiovese, southern Italy’s Aglianico remains under-appreciated despite its ability to thrive in warmer climates while maintaining a robust yet balanced wine. It is a feisty selection to keep around home, well-suited to pair with rich Italian dishes and hilarious Tina Fey productions.